Serves 6 to 8 For the Brussel sprouts 2 lbs. Brussel sprouts, trimmed and halved 2 tablespoons olive oil 1 t. kosher salt and 1/2 t. black pepper For the warm, sherry vinaigrette: 3 T. olive oil 1 T. sherry vinegar 1 t. dijon mustard 1 small shallot, minced 1/2 t. honey salt and pepper to taste For the crispy prosciutto pangrattato 2 oz prosciutto, finely chopped 3/4 cup fresh breadcrumbs 1 T. olive oil 1/4 cup finely grated parmesan 1 t. lemon zest 1/2 t. Aleppo pepper To f